1 bunch spring onions, sliced
500 grams chicken breast, fine sliced
1 tbsp Schwartz Garlic Puree
1 tsp Schwartz Ground Ginger
400 grams Newforge Diced Pineapple
50ml pineapple juice
1kg noodles, cooked and refreshed
50ml Ketjap Manis Soy Sauce
PREPARATION IN ADVANCE: Slice spring onions. Cook noodles as per instructions and refresh.
METHOD: Heat wok and add 3 tbsp oil. Add spring onions and chicken, Schwartz for Chef Garlic Puree and Ground Ginger and stir fry for 4 mins.
Toss in noodles, pineapple and juice and heat through. Add soy sauce to taste and serve.